Golden Granola Reviews

Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants."

Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.

Leave a Review

Reviews

Love this recipe and make every holiday season for gifts. Everyone always asks for the recipe.
I omit the molasses and use slivered almonds and walnuts sometimes. I usually omit the raisins too as I'm not partial. Bake on parchment paper!
Enjoy! You almost can't eat store bought after this.

Definitely need to
cook at lower temp
than listed. I found
it too sticky the
first time I made it
and the second time
I added extra oats
to good effect. I'm
not a coconut fan so
left that out and
instead used a mix
of sunflower seeds
and pumpkin seeds
and sesame seeds.
Love this recipe --
it comes as close to
a brand that I love
from Australia
(Carmen's muesli) as
any I've found.

a wonderful recipe! I used lyle's golden syrup instead of molasses and maple syrup, added dried cranberries and chopped dates, and tried sunflower seeds, whole raw almonds and walnuts for the nuts - absolutely wonderful! 250 is defintely the correct temp - took abouit 2 hours for it to dry out, but the wait was worth it.

It's a decent recipe that makes good granola (then again I've never really had a homemade granola that I didn't like). I would advise setting the temperature at 250 to avoid burning. Definitely grease your pan.

I loved all the stuff in this and it was easy to find small amounts at my local Central Market (like Whole Foods).
I diligently followed the directions, but burned my first batch using the temp setting they recommended. I turned the oven down for the second batch and had to leave it in much longer (250 degrees). Never got it to dry out quite right.
It tasted good, but with the trouble I had with the oven, I would have to have the time to mess with it to try it again.

The best homemade granola I've had. It stayed crunchy in milk, but wasn't so crunchy that your jaw hurt eating it. I wasn't sure about the sesame seeds, but I loved the extra texture they added. I also substituted sliced almonds for macadamias, and will probably do so again because of expense.